Potato, Pea & Dill Frittata

Name: Potato, Pea & Dill Frittata
Total time: 60 min
Yield: 4 servings
Ingredients: 650 g Potatoes; 8 whole Egg; 100 ml Whole milk; 200 g Frozen peas; 100 g Onion; 12 g Fresh dill; 2 tbsp Olive oil; 350 g Cucumber; 1 tbsp White wine vinegar; 0.75 tsp Salt; 0.25 tsp Black pepper

A substantial potato and pea frittata with fresh dill and a crisp cucumber side.

60 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes650 g
Egg8 whole
Whole milk100 ml
Frozen peas200 g
Onion100 g
Fresh dill12 g
Olive oil2 tbsp
Cucumber350 g
White wine vinegar1 tbsp
Salt0.75 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg, milk

Method

Cook the potatoes

Wash the fresh produce. Heat the oven to 190°C / 375°F. Peel the potatoes and cut into 5 mm slices. Cover with tap water in a saucepan, bring to a boil and simmer for 7–9 minutes until just tender. Add the peas for the last 2 minutes, then drain thoroughly.

Soften the onion

Thinly slice the onion. Heat 1 tablespoon oil in a 24 cm oven-safe nonstick frying pan over medium-low heat and cook the onion for 6 minutes. Add the potatoes and peas, spreading them evenly.

Set the eggs

Chop the dill. Beat the eggs with the milk, half the dill, half the salt and the pepper. Pour into the pan and cook on low for 4 minutes without stirring. Transfer to the oven for 15–20 minutes until the centre is set and reaches 74°C / 165°F.

Make the salad

Use a peeler to make cucumber ribbons. Toss with the remaining oil, vinegar, dill and salt just before serving. Rest the frittata for 5 minutes, cut into four wedges and serve with the salad.

Check that your pan handle is oven-safe before starting, and use a mitt when it comes out.

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